The best ever Salted Tahini Honey Chocolate Chunk Cookies. Homemade brown sugar cookies, made with a swirl of sweet tahini that really elevates them above the rest. They’re generously stuffed with chunks of chocolate with sweet tahini honey swirls throughout. The combination melts in your mouth…the perfect cookies to make when that chocolate cookie craving hits!
I’ll be the first to admit, it’s really hard to beat the classic chocolate chip cookie we all love so much. I think to this day, my mom’s chocolate chip cookies will always be my favorite. Granted I might like the memories more than the cookie itself, but still, classics are really hard to beat. Especially when it comes to cookies.
But there’s always room for a new guy. This statement might be bold, but these cookies are high on the list of my very favorite chocolate chip cookies.
Why? Well, these cookies are unique, unlike any other, yet just as loveable as the classic chocolate chip cookie.
The secret is all in the swirls of tahini sweetened with honey. These creamy sweet swirls add delicious pockets of flavor throughout each cookie. Almost like a better-tasting version of marshmallow.
It’s tricky to explain, you just need to try them to really understand.
I came across this idea while playing around with healthier “caramel” recipes. I realized that when you mix equal parts honey and tahini, it creates something really sweet and delicious. So when the idea of swirling the combination throughout a cookie came to mind, I had to try it.
Ok, so this sounds different, but the first thing is to mix the tahini and honey together. It’s equal parts tahini and honey and it creates kind of a thickened tahini paste.
Pop this mix in the fridge to firm it up a little while you make the cookie dough.
For the dough, I did a really delicious brown sugar cookie dough with hints of vanilla and a little cinnamon too, which pairs really nicely with the tahini.
I skipped browning the butter like I often do because I really wanted the flavors within the cookie to shine.
And then, I like to stir in lots of chocolate chunks. The puddles of warm chocolate are extra special in these cookies.
Once you have the dough made, grab that sweet tahini and swirl it throughout the dough. You want both chunks and swirls, so don’t over mix.
Bake the cookies, and smell the wonderful scent as they bake. It’s the perfect cozy smell, especially in the dead of winter. And when the cookies come out of the oven, you’ll notice puddles of melted chocolate and caramelized pockets of tahini. What happens is the chunks of sweet tahini caramelize in the oven from the honey. It ends up turning into a deliciously sweet unexpected treat with every bite.
Tis’ very delicious. As I said, you don’t expect it, but it’s such a wonderful surprise.
Make these tonight, or better yet, make them for Super Bowl Sunday. Just be sure to make them soon. Trust me, after the first bite you’ll be making batch after batch. These cookies are delectable. Perfectly set on the edges, but soft and gooey in the center with just the right amount of chew.
Looking for more cookie recipes? Here are a few ideas:
Lastly, if you make these Salted Tahini Honey Chocolate Chunk Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Tahini Honey Chocolate Chunk Cookies
Servings: 24 cookies
Calories Per Serving: 250 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. To make the honey tahini swirl. In a small bowl, combine 1/3 cup tahini and 1/3 cup honey. Place in the fridge while you make the cookie dough. 2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.3. In a mixing bowl, beat together the butter and brown sugar until combined. Beat in 1/4 cup honey, 1/4 cup tahini, egg, and vanilla. Add the flour, baking soda, cinnamon, and salt, beat until creamy. Fold in chocolate chips.4. Grab the tahini honey swirl, and dollop 1/2 teaspoon size amounts of the mix into the dough. Gently stir to swirl the tahini throughout the dough, don't over mix, you want some chunks of tahini too. 5. Roll the dough into rounded tablespoon size balls and place 3 inches apart on the prepared baking sheet. Bake for 7-8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Sprinkle with sea salt. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 6. Eat warm (highly recommended), or let cool and store in an airtight container for up to 4 days.
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If Your Cookie Dough is Dry: reduce the flour to 2 1/4 cups and add 1-2 tablespoons of additional honey.